Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/6

Let us celebrate one more day; a grilling party with every food group! Some skins to spoil yourself and some hearty steak Fajitas for you and you can leave the meat out also make some that way so we have a win win for those who prefer no meat.

I'll work on the database Sunday I am going to go back to sleep to get up early and get things in. I am sorry I didn't send a 5'oclock this will be my communication here for that today. I want to say, you are the love of my life, the happiness I felt today for five minuets; I Miss you, and I am praying for you to be in no pain. I am proud of you keep strong and this to shall pass. It cannot be this way for much longer!

Grilled Potato Skins

It’s easy to love these delicious appetizers. They’re nice to serve outside. They remind me of the potato skins I have had in restaurants—only better! —Mitzi Sentiff, Annapolis, Maryland

Ingredients

• 2 large baking potatoes

• 2 tablespoons butter, melted

• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 cup shredded cheddar cheese

• 3 bacon strips, cooked and crumbled

• 2 green onions, chopped

• Sour cream

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Directions

• Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.

• Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.

Editor's Note This recipe was tested in a 1,100-watt microwave.

Nutrition Facts 2 each: 327 calories, 16g fat (10g saturated fat), 49mg cholesterol, 611mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 12g protein.

TASTE OF HOME

Grilled Peppers and Zucchini

This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California

Ingredients

• 1 medium green pepper, julienned

• 1 medium sweet red pepper, julienned

• 2 medium zucchini, julienned

• 1 tablespoon butter

• 2 teaspoons soy sauce

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Directions

• Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender.

Nutrition Facts 3/4 cup: 57 calories, 3g fat (2g saturated fat), 8mg cholesterol, 186mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

Steak Fajitas

Zesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah

Ingredients

• 2 large tomatoes, seeded and chopped

• 1/2 cup diced red onion

• 1/4 cup lime juice

• 1 jalapeno pepper, seeded and minced

• 3 tablespoons minced fresh cilantro

• 2 teaspoons ground cumin, divided

• 3/4 teaspoon salt, divided

• 1 beef flank steak (about 1-1/2 pounds)

• 1 tablespoon canola oil

• 1 large onion, halved and sliced

• 6 whole wheat tortillas (8 inches), warmed

• Optional: Sliced avocado and lime wedges

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Directions

• For salsa, place first 5 ingredients in a small bowl; stir in 1 teaspoon cumin and 1/4 teaspoon salt. Let stand until serving.

• Sprinkle steak with the remaining cumin and salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes. Let stand 5 minutes.

• Meanwhile, in a skillet, heat oil over medium-high heat; saute onion until crisp-tender. Slice steak thinly across the grain; serve in tortillas with onion and salsa. If desired, serve with avocado and lime wedges.

Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts 1 fajita: 329 calories, 12g fat (4g saturated fat), 54mg cholesterol, 498mg sodium, 29g carbohydrate (3g sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

Grilled Pineapple with Lime Dip

Serve this dish as an appetizer or a dessert—the choice is yours! If desired, the pineapple spears can be rolled in flaked coconut before grilling. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 1 fresh pineapple

• 1/4 cup packed brown sugar

• 3 tablespoons honey

• 2 tablespoons lime juice

• LIME DIP:

• 3 ounces cream cheese, softened

• 1/4 cup plain yogurt

• 2 tablespoons honey

• 1 tablespoon brown sugar

• 1 tablespoon lime juice

• 1 teaspoon grated lime zest

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Directions

• Peel and core the pineapple; cut vertically into 8 wedges. Cut each wedge horizontally into 2 spears. In a bowl or shallow dish, combine the brown sugar, honey and lime juice; add pineapple and turn to coat. Cover and refrigerate for 1 hour.

• In a small bowl, beat cream cheese until smooth. Beat in the yogurt, honey, brown sugar, lime juice and zest. Cover and refrigerate until serving.

• Coat grill rack with cooking spray before starting the grill. Drain pineapple, discarding marinade. Grill pineapple spears, covered, over medium heat for 3-4 minutes on each side or until grill marks are golden brown. Serve with lime dip.

Nutrition Facts 2 spears with 2 tablespoons dip: 160 calories, 4g fat (2g saturated fat), 12mg cholesterol, 41mg sodium, 32g carbohydrate (28g sugars, 2g fiber), 2g protein.